Tender chunks of beef are cooked with ginger, scallions, garlic, and sesame oil to make this delicious beef stir-fry with vermicelli.

Growing up, my family would get Vietnamese food every weekend when I was a kid. I have fond memories of the meal, and love recreating some of my favorite takeout dishes in my own kitchen, and making memories with my kids now. My Beef Stir-Fry with Rice Noodles is a simple and quick meal that’s perfect for a weeknight dinner, but hearty and delicious for even some of the pickiest eaters! And if you miss an ingredient? Don’t worry! You can take whatever vegetables or protein you have on hand and recreate this stir fry in many different ways.
Ingredients
- Rice noodles: The noodles are great for stir-frying, gluten free and cooked to a transparent and chewy consistency.
- Oil: I like to use avocado or canola oil when making my stir fry, but you can use olive oil or even sesame oil to really pack that flavor!
- Beef Sirloins: I like to use sirloin steak because it is a lean cut of beef that is tender and affordable compared to other cuts!
- Onion: I use white or yellow onions, as they are light but caramelize well to add flavor to the dish.
- leek: Also called chives, they add a subtle, spicy flavor.
- Soy sauce: The base of the sauce is full of umami and saltiness.
- Rice Vinegar: It is lighter and sweeter than white vinegar and is a great addition to sauces.
- Sesame oil: It’s spicy and earthy, you can also get toasted sesame oil which just adds to the spiciness.
- Garlic: A spicy, spicy aroma is added to the sauce, which becomes sweet after cooking.
- Ginger: The perfect balance of sweet and spicy, pairs well with garlic and other ingredients.
How to make beef stir fry with vermicelli

Begin your beef and vermicelli stir-fry by cooking the noodles according to package directions before draining and setting aside. While the noodles are cooking, slice the onion and scallions, and cut the beef sirloin into strips.

Next you will whisk the stir fry sauce with soy sauce, rice vinegar, sesame oil, garlic and ginger. I like to use fresh garlic and ginger whenever possible, but ginger paste is a great alternative! And if you like extra spiciness, you can also add a little chili oil. Take half of the sauce and use it to marinate the steak.

Then heat the oil in a wok or large skillet over medium-high heat, and cook the sirloin to desired doneness, then remove and set aside. In the same pan and oil, cook the onions until they caramelize.

Once the onions start to look translucent, add the vermicelli and beef back to the pan, along with the remaining sauce.

Sauté until everything is thoroughly mixed and warmed through, then add the scallions.

Serve with a sprinkling of extra sesame seeds or chives, and enjoy the Beef Stir-Fry with Rice Noodles!
Frequently Asked Questions:
Did you cook the vermicelli before stir-frying?
Yes, you still need to cook the vermicelli in water before adding it to the stir-fry.
Is stir fry healthy?
Yes. Stir-frying uses less oil than frying because the pan is kept very hot and your food cooks faster, spending less time in the oil.
Which cut of beef is best for frying?
My favorite cut of beef for stir-fries is the sirloin, but you can also use a tri-tip, ribeye, top loin (strip), or tenderloin! Cut against the grain for the finest, fluffiest cooking.

More Stir Fry Recipes
Did you try this recipe and like it? The next time you make one, take a picture and share it on your socials! Tag @thelemonbowl and #thelemonbowl so we can admire and share your dishes.

Whether you follow the recipe exactly, or turn to making your own, you won’t be disappointed with my Beef Stir-Fry with Rice Noodles.
Your chopsticks are waiting.

Stir-Fry Beef with Rice Noodles
Pieces of tender beef are stir-fried with ginger, green onions, garlic, and sesame oil and then topped with vermicelli.
Pin
Portion:
- 8 ounce raw rice noodles (regular or wide)
- 1 tablespoon avocado oil (or canola oil)
- 1 pound beef sirloins (thinly cut)
- 1 currently onion (slice)
- 1 group leek (sliced lengthwise and quartered)
- salt and pepper (to feel)
Cook vermicelli according to package directions. Drain and set aside.
Whisk the stir-fry sauce in a small bowl and place half in a large bowl, reserving the other half for later.
Place the sirloin pieces in the bowl with half of the marinade and mix well.
Heat a large griddle or skillet over high heat. Add avocado or canola oil to the pan. Heat for 30-45 seconds before adding the beef to the skillet. Begin to sauté the beef for about 2 minutes so that it forms a slight crust. Remove beef from skillet and set aside.
To the same skillet, add the onions and sauté a minute or two more until they start to caramelize. Place the cooked rice noodles into the wok, along with the remaining stir-fry sauce and the reserved beef. (Be sure to put any collected juices in!) Stir in the chives just before serving.
Be careful not to overcook the rice noodles. When in doubt, choose undercooked as you don’t want to overcook and end up with soggy vermicelli.
Portion: 1.5cupCalories: 433kcalCarbohydrate: 52GProteins: 28GFat: 11GSaturated fat: 2GCholesterol: 62mgSodium: 982mgPotassium: 500mgFiber: 2GSugar: 2GVitamin A: 61IUVitamin C: 4mgCalcium: 50mgIron: 3mg